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Antioxidative, antibrowning and antibacterial activities of sixteen floral honeys.
Food Funct. 2011 Sep; 2(9):541-6.FF

Abstract

Commonly consumed honeys from sixteen different single floral sources were analyzed for their in vitro antioxidant capacities by several methods including DPPH, ABTS, FRAP, SASR and MDA assays. The total polyphenol contents varied among the tested honeys and were highly correlated to their antioxidant capacity values. The antioxidant capacity of Chinese milk vetch flower honeys was significantly higher than those of other flower honeys. All honeys tested were active in inhibiting the browning of apple homogenate and linden honey displayed the highest inhibition rate as 85%. When the antimicrobial activity of the investigated honeys was screened using Gram-positive bacteria (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli), clover honey exhibited the strongest antibacterial activity as 2.2 mg mL(-1) kanamycin equivalent inhibition.

Authors+Show Affiliations

School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21860856

Citation

Chang, Xin, et al. "Antioxidative, Antibrowning and Antibacterial Activities of Sixteen Floral Honeys." Food & Function, vol. 2, no. 9, 2011, pp. 541-6.
Chang X, Wang J, Yang S, et al. Antioxidative, antibrowning and antibacterial activities of sixteen floral honeys. Food Funct. 2011;2(9):541-6.
Chang, X., Wang, J., Yang, S., Chen, S., & Song, Y. (2011). Antioxidative, antibrowning and antibacterial activities of sixteen floral honeys. Food & Function, 2(9), 541-6. https://doi.org/10.1039/c1fo10072f
Chang X, et al. Antioxidative, Antibrowning and Antibacterial Activities of Sixteen Floral Honeys. Food Funct. 2011;2(9):541-6. PubMed PMID: 21860856.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidative, antibrowning and antibacterial activities of sixteen floral honeys. AU - Chang,Xin, AU - Wang,Jiehua, AU - Yang,Shaohui, AU - Chen,Shan, AU - Song,Yingjin, Y1 - 2011/08/22/ PY - 2011/8/24/entrez PY - 2011/8/24/pubmed PY - 2012/1/19/medline SP - 541 EP - 6 JF - Food & function JO - Food Funct VL - 2 IS - 9 N2 - Commonly consumed honeys from sixteen different single floral sources were analyzed for their in vitro antioxidant capacities by several methods including DPPH, ABTS, FRAP, SASR and MDA assays. The total polyphenol contents varied among the tested honeys and were highly correlated to their antioxidant capacity values. The antioxidant capacity of Chinese milk vetch flower honeys was significantly higher than those of other flower honeys. All honeys tested were active in inhibiting the browning of apple homogenate and linden honey displayed the highest inhibition rate as 85%. When the antimicrobial activity of the investigated honeys was screened using Gram-positive bacteria (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli), clover honey exhibited the strongest antibacterial activity as 2.2 mg mL(-1) kanamycin equivalent inhibition. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/21860856/Antioxidative_antibrowning_and_antibacterial_activities_of_sixteen_floral_honeys_ L2 - https://doi.org/10.1039/c1fo10072f DB - PRIME DP - Unbound Medicine ER -